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Author Notes: A friend in New Orleans gave this to me. It was her grandmother's salad. —Zippie
- 5 cups watermelon, cubed
- 1 1/2 pounds heirloom tomatoes, cubed
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 Vidalia onion sliced thin
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- fresh ground pepper to taste
- Mix tomatoes, watermelon, salt and sugar in bowl and let sit for 15 minutes. Drain off any liquid. Stir in onion, vinegar and olive oil. Cover and chill for 2 hours. Sprinkle with pepper and serve.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
No Laffy Matter
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Savor the season.